Gluten-free Berry Oatmeal Bars (Dairy-free)

These Gluten-free Berry Oatmeal Bars taste like fruit pie sandwiched between oatmeal cookies. They are made with healthier-for-you ingredients, like almond flour, coconut sugar, and coconut oil, and are naturally gluten-free and dairy-free.

I have a soft spot for healthy oatmeal berry bars. I love how the baked fruit turns into a fresh jam. It reminds me of a fruit pie. A fruit pie that is layered between oatmeal cookies. SO good.

This berry oat bars recipe kicks it up a notch, though, because they are made with healthier ingredients like almond flour, coconut sugar and coconut oil, which makes them naturally gluten-free and dairy-free.

Why this recipe works

• There’s no refined sugars or flours inside. Coconut sugar, almond flour, and tapioca flour are used in the place of white sugar, brown sugar and white flour.
• These berry oat bars are dairy-free. Coconut oil is used in the place of butter.
• This recipe is also gluten-free because almond flour is used instead of white flour.
• They literally taste like fruit pie in between oatmeal cookies.
• They are easy to customize.

Recipe ingredients

• Mixed berries– fresh berries of your choice. I like using raspberries, blueberries, blackberries, and strawberries.
• Lemon juice– fresh squeezed is easiest.
• Tapioca flour– this helps thicken the fruit and makes it have a jam-like texture.
• Coconut sugar– this has a lower glycemic index, which makes it healthier for many to use.
• Almond flour– blanched almond flour is best for baking. It also has a higher protein content.
• Rolled oats– if you need them to be gluten-free make sure they are certified gluten-free to avoid cross contamination.
• Cinnamon– Ceylon cinnamon has a great punch of flavor.
• Coconut oil– to avoid any coconut taste, use refined coconut oil.
• Egg yolk– you only need the yolk here, you don’t need the whole egg.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

• You can use just one type of berry or the berries of your choice. Whether it be raspberries, strawberries, blueberries or blackberries.
• Instead of tapioca flour, you can use corn starch or arrowroot powder.
• Instead of coconut sugar, you can use brown sugar.
• Instead of almond flour, you can use all purpose flour. (Just note, they won’t be gluten-free anymore)
• Instead of coconut oil, you can use olive oil.

Step by step instructions

Step 1: Mix together the almond flour, tapioca flour, rolled oats, cinnamon, coconut sugar, and salt together in a bowl and set it aside.

Then mix together the melted coconut oil and egg yolk together and then pour it into the rolled oats crumble/bar mixture.

Take 1 cup of the crumble/ bar mixture out of the bowl and set it aside.

Put the mixture into a pan and press it into the pan.

Step 2: Mix together the berries with lemon juice, tapioca flour, and coconut sugar in a bowl.

Pour on top of the oat layer in the pan.

Step 3: Then take that 1 cup of crumble/bar mixture that you set aside and sprinkle it on top of the mixed berries.

Step 4: Bake!

Recipe FAQs

Other healthy oat desserts you may enjoy:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 12 votes

Gluten-free Berry Oatmeal Bars (Dairy-free)

By: Dominique

Servings: 12 bars

Prep: 8 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Oatmeal berry bars that taste like fruit pie sandwiched between oatmeal cookies. 

Ingredients 

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Mixed Berry Layer:

• ▢ 2 cups fresh berries, (I used a mixture of raspberries, blueberries, blackberries and sliced strawberries)
• ▢ 2 Tbs lemon juice
• ▢ 1/4 cup coconut sugar
• ▢ 2 tsp tapioca flour

Bar and Crumble Layers:

• ▢ 1 cup almond flour
• ▢ ¼ cup tapioca flour
• ▢ 1 cup rolled oats
• ▢ 1/2 cup coconut sugar
• ▢ 1/2 tsp cinnamon
• ▢ 1/4 tsp salt
• ▢ 1/2 cup melted coconut oil, (measure in it’s melted state)
• ▢ 1 large egg yolk

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Instructions 

• Preheat oven to 350 degrees F. Line an 8 x 8 inch baking pan with aluminum foil and then grease it. I use an olive oil spray to grease it. Leave a flap of aluminum foil on either side of the pan.
• In a medium bowl, add 2 cups of mixed berries, 2 Tbs lemon juice, ¼ cup coconut sugar and 2 tsp tapioca flour. Mix together and set aside.
• In another medium bowl, add 1 cup almond flour, ¼ cup tapioca flour, 1 cup rolled oats, ½ cup coconut sugar, ½ tsp cinnamon, and ¼ tsp salt. Mix with a fork until blended.
• In a third separate bowl, mix the melted coconut oil and egg yolk. Then, add the coconut oil mixture to the rolled oat mixture until everything is wet.
• Remove 1 cup of the oat mixture and set it aside to use as the crumble on top. Press the remaining oat mixture left in the bowl into the bottom of the pan. Use a fork to press the mixture into the pan.
• Evenly distribute the berries on top of the pressed down mixture in the pan.
• Grab the mixture that was set aside and sprinkle on top of the berries.
• Bake for 45-50 minutes or until you see the berries bubbling and the top of the crumble turning golden brown.
• Let everything cool for one hour, then remove the bars from the pan by lifting the aluminum foil flaps. Let the bars cool for another 30 minutes or so. It is easier to cut into the bars when they are cool.

Notes

Note: if using frozen berries, Use 1 tablespoon of lemon juice instead of two and bake for 55 mins.

Nutrition

Calories: 215kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 69mgPotassium: 43mgFiber: 2gSugar: 9gVitamin A: 33IUVitamin C: 2mgCalcium: 28mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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